recipe reviews for:

Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce

“Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finishing touch and extremely flavorful thanks to the fresh basil.”

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Reviewed: Mar. 26, 2008

Even after missing a few ingredients (corriander and mint) I still made this dish. I substituted canned plums in syrup for the figs and this recipe was just wonderful. The fruit flavors went very well with the lamb - everyone loved it. I recommend only allowing the lamb to reach an internal temp of 150 (about medium well) but it's up to your personal preference. I will definitely make this again. My husband loved it - and never liked lamb prior to this. Thanks for the post. Laura Swink

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LauraS

Cooking Level: Expert

Home Town: Chardon, Ohio, USA

Living In: Troy, Ohio, USA

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Reviewed: Mar. 24, 2008

I made this yesterday for Easter dinner,and it was outstanding.Everyone raved about it.It was well worth the effort.I thought there may be a little too much going on with the fruit nut and herb combinations but the flavors were really great together.The balsamic fig basil sauce would also be very nice served with grilled lamb chops.I know some of you had mentioned you had a hard time finding the figs or the currants.If you are fortunate enought to live near a Trader Joe's Market I was able to find everything I needed for this recipe there with the exception of the liquor.I would definitely make this again. Thanks for sharing.

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Donna F

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Reviewed: Mar. 23, 2008

I did a lot of things different, like wrapped prosciutto around the outside after smearing it with an herbal/ mushroom/garlic/beef demi-glace mash. Stuffed the inside w/ homemade breadcrumb stuffing w/ dried cherries. Served it all for easter cooked med-rare. Delicious!

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rjgwood

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Reviewed: Mar. 16, 2008

Delicious and absolutely holiday meal-worthy!

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mrs.g

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

Wonderful flavors. Not as big a production as you might think. Don't be put off by the unusual spice combinations - they really are good, especially the basil in the sauce!

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sarahbonnie555

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Reviewed: Dec. 28, 2007

I have died and gone to heaven. This recipe is wonderful. The spices and herbs counter the sweet fruits quite well. I used finely chopped walnuts and cranberries for the stuffing in place of currants and almonds, and left out the mint (out of personal preference.) Changed nothing on the fig sauce! Delightful and a masterpiece. Thank you, thank you!

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C Laughlin

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 20, 2007

The directions for making this could be somewhat simplified, but it turned out extremely well. I got rave reviews from my guests and family.

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healthycooker

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Reviewed: Dec. 16, 2007

This was really good! It was a hit in my pre-Xmas gathering. I sub'd cherries for the currants and used cherry liqueur. I couldn't bring myself to use the basil, it just didn't sound right (too many flavors) so I used more mint instead. I used a cooking method I'd read about for lamb--450 deg from 20 mins, 325 for the rest of the time.

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lauren

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Reviewed: Oct. 24, 2007

Like the other reviewers I used regular figs and cranberries. Currents are really hard to find. I also made a simple syrup using the cranberries to substitute the creme de cassis liqueur. It point blank is the best single item that I have ever eaten. Thanks!

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CHRIA

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Reviewed: May 20, 2007

What a knockout! Followed the recipe, easy, and fabulous. guests loved it! I will use it again.

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Primadonna

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Reviewed: Apr. 10, 2007

I made this for my family Easter Sunday and it was a huge hit. I couldn't find currants so I added some dried cranberries. I also couldn't find the particular fig type called for in the recipe so I used "regular" figs. It turned out wonderfully! I cooked the lamb at 325 (instead of 400 directed in the recipe) and it was done (medium rare) in 2 hours. Stuffing, rolling and tying the lamb was a bit awkward but it sure did taste good!

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Jackie

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

OMG!! This was absolutely fantastic! The sauce was incredibly easy and will be made again to use on other meats, like pork. The lamb itself ended up well-done. I should have monitored meat thermometer closer, but we enjoyed it tremendously.

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YESMAMJULIE

Cooking Level: Expert

Home Town: Palatka, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Feb. 23, 2007

this is an amazing recepie. i made it for the new year's dinner- everyone loved it! peopled talked about it months later. i will make it a highlight of every new year dinner from now on.

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kristi

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Reviewed: Oct. 30, 2006

The wonderful combination of figs and balsamic will impress your guests.

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texan

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Reviewed: Oct. 7, 2006

This recipe has become a new holiday tradition for our family -- I was drawn to it because it features so many favorite ingredients -- figs & prunes, balsamic vinegar, garlic, fresh mint& basil, and of course leg of lamb -- it makes an elegant presentation and yet very easy to prepare -- my 2 teenage daughters asked for the recipe!

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Melanie

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Reviewed: Oct. 5, 2006

I loved the taste of the balsamic and basil melded together in this recipe, along with the fig. This will be a great main dish for my holiday x-mas menu. Vickilynn

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